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Stop the spot: Almond bacterial spot disease in Australia
Honours project: Uncover the morphological features, genetic diversity and the host- pathogen relationship among bacteria and stone fruits.
[Read more about Stop the spot: Almond bacterial spot disease in Australia]
Can graphene and cement stop PFAS from contaminating our environment?
Honours project: Evaluate the leaching behaviour of PFAS from contaminated soil stabilised and solidified with cement and graphene.
[Read more about Can graphene and cement stop PFAS from contaminating our environment?]
Battleground of the grapevine: Shiraz Disease under the microscope
Honours project: Help us understand disease progression and cultivar-specific grapevine defence responses to Shiraz Disease.
[Read more about Battleground of the grapevine: Shiraz Disease under the microscope]
Diving in the dark: Morphological diversity of subterranean beetles
Honours project: Explore a whole new world of living creatures below the surface of the earth.
[Read more about Diving in the dark: Morphological diversity of subterranean beetles]
Where does the acid in wine come from?
Honours project: Can you help find the missing link in grape berry biochemistry?
Megafaunal evolution and extinction
Honours project: Explore the evolution and extinction of megafauna such as dire wolves, mammoths and Tasmanian tigers.
Genomic consequences of major ecological transitions in evolution
Honours project: Undertake a comparative analysis of whole genome sequences for terrestrial and marine snakes.
[Read more about Genomic consequences of major ecological transitions in evolution]
Mating systems in elapid snakes
Honours project: Undertake research into mating systems in elapid snakes using captive husbandry, reproductive anatomy and genetic analyses of parentage.
Global change ecology and conservation
Honours project: Various projects are available global change ecology; climate change, macroecology, planetary health and conservation biogeography.
Sensory drivers of food intake
Honours project: Does a personalised approach based on sensory drivers of food intake improve diet quality?
